Saturday, December 26, 2009

Cleaning Tips

Dip a cloth on white vinegar and wipe of bathroom. Spray this on mildew, let it sit for a few minutes and then wipe.

our ½ cup of baking soda into the drain, and then one cup white vinegar. After some time pour hot water to clean the drain.

or windows spray bottle with one cup water plus 2 tsp lemon juice. You can also use white vinegar.


To clean the oven mix  2 tbsp dish wash liquid, 2 tsp borax and  2 cups of water. Spread the mixture inside the oven. Keep for half an hour. Then clean with a cleaning pad.

Vazhakai Bhajia (Banana Bhajia)

Eat this bhajias on rainy day with hot coffee/tea.
Ingredients
  • Besan(Chick Peas flour)...........2cups
  • Rice Flour................................2tsp
  • Red chili Powder.....................2tsp
  • Asafoedita...............................1tsp
  • Raw Banana.............................2
  • Salt to Taste
  • Oil to fry


Vazhakai Bhajia


Method
  • Remove the skin of the vazhakai and cut thin slices.
  • Mix all ingredients adding water, make a dough.
  • It should be like idli/dosa batter.
  • Heat a pan with oil when the oil is hot, dip the vazhakai slice in the batter put slowly into the oil.
  • Fry them both sides until golden brown.,
  • It is very tasty and enjoy this once in a while.

Thursday, December 10, 2009

Semiya Pudding (Sweet)

Ingredients

  • Semiya.............................1 cup
  • Sugar..................................2tsp
  • Corn Flour.........................2tsp
  • Strawberry Custard Powder....2tsp
  • Panneer............................1 cup
  • Powdered Sugar.............1cup
  • Butter.................................1tsp
  • Milk............................... 1 and 1/2 cup
  • Saffron and Pistachios
Method
  • Boil the water and when it boils add the semiya and cover the bowl for three minutes.
  • Pour the semiya in a filter and add cold water on it.
  • So that the semiya will not stick
  • Grate the panneer , add powdered sugar and mix nicely.
  • Add corn flour and milk . Mix it well.
    Add sugar in one cup milk and boil it.
  • Take 1/2 cup milk add strawberry custard and mix it.
  • Add this mixture into the boiling milk and stir it till it becomes thick.
    Add the semiya, butter and mix all together.
  • Grease a tray with butter add the dough bake in oven 350 degree for 10 minutes.
  • Spread the panneer mix on it and keep 5 more minutes in the oven.
  • Garnish with pistachios and saffron and chill it.

Wednesday, December 9, 2009

Mirchi Ka Salan( Green Chili Curry)

Ingredients

  • Long Green Chili................8
  • Onion................................1
  • Til (Sesame Seeds)............1tsp
  • Peanuts..............................2 tbsp
  • Coconut............................2tbsp
  • Ginger Garlic Paste...........1tsp
  • Chili Powder.....................1tsp
  • Dhania Powder.................2tsp
  • Turmeric Powder...............1/2tsp
  • Jeera..................................1tsp
  • Tamarind Paste..................1tsp
  • Jaggery..............................2tbsp
  • Salt to Taste
Method
  • Roast the peanuts,sesame seeds and coconut with very little oil and grind into fine paste adding water. 
  • Slit the green chillies. Heat a pan with little oil add jeera,chopped onion , chilies and fry them. 
  • Add the paste fry them nicely till the oil comes up. 
  • Add water, turmeric powder, chili powder, dhania powder and salt. 
  • When it thickens add tamarind water, and jaggery. Let it boil for five more minutes.

Monday, December 7, 2009

Noolkol Masala (Kohlrabi Masala)

Ingredients
  • Noolkol...................1
  • Onion......................1
  • Turmeric Powder.....1/2 tsp
  • Roasted Peanuts......2tbsp

To Powder

  • Red Chili.................4
  • Coriander seeds......2tsp
  • Pepper....................1/2 tsp
  • Jeera.......................1/2 tsp
  • Salt to Taste 
  • Noolkool (Kohlrabi) is a Vegetable
Noolkool (Kohlrabi)

Method
  • Clean the noolkol,peel the skin and cut into small cubes. 
  • Boil with little water and turmeric powder. 
  • Fry the chili, coriander, pepper jeera and powder them. 
  • Heat pan with oil add the chopped onion, 
  • When it is fries add the cooked noolkol,salt and powder.
  • Mix them well. Lastly add coarsely powdered peanuts.

Sunday, December 6, 2009

Cauliflower Curry

Ingredients

  • Cauliflower Florets........... 2cups
  • Turmeric Powder.............. a pinch
  • Asafoetida........................1tsp
  • Red Chili Powder..............1tsp
  • Mustard Seeds.................1tsp
  • Jeera(Cumin Seeds)..........1tsp
  • Coriander Leaves..............few
  •  Salt to Taste

Cauliflower Curry with spices.
Cauliflower Curry
Method



  • Heat a pan with oil add mustard seeds and jeera.
  • When the mustard splutters add turmeric chili powder , asafoetida and cauliflower.
  • Mix well and add salt.Saute them till they are cooked.
  • Garnish with coriander leaves.

Kitchen Tips

1. Clean the kothamalli /Coriander leaves chop them and put them into the ice tray with little water. It remains green and take one and add to the dhal/ curry/sambar.



2. To keep the vegetables fresh for longer time , wrap them on a newspaper wrap them in newspaper before keeping in the fridge.
3.To prevent chopped brinjals from getting discoloured , keep them in salt water.

Thursday, December 3, 2009

Aval Raitha (Puffed Rice Raitha)

Aval Raitha

This recipe is very easy to prepare.
Ingredients
Aval Raitha is a side dish
Cauliflower Curry
  • Aval............................ 1cup
  • Yogurt.........................1 and 1/2 cup
  • Green Chili..................2
  • Ginger.........................1tsp
  • Coriander Leaves.......1tsp
  • Grated Carrot.............2tsp
  • Mustard Seeds............1tsp
  • Salt to Taste.
Method

  • Soak the aval in water for 30 minutes.
  • Add the yogurt, salt, carrot chopped green chili, ginger and coriander leaves. 
  • Mix well. Heat a pan with oil add mustard seeds and when it splutter add to the raitha.

Wednesday, November 18, 2009

Uses of Methi seeds

Methi (Fenugreek seeds) is used in Indian recipes and consumed in both leaf and seed.

The leaves are used in chapathi, curry and dhal. To marrinate the curries we use methi powder.


The leaves are having cooling effect and good for diabetes. It is rich in minerals and vitamins.


It speeds the metabolism and helps to improve our body function .
Soak 1 tsp methi seeds and take next day morning on empty stomach.It helps in the treatment of diabetes.

.

Friday, November 13, 2009

Stuffed Green Pepper(Kudamilakai)


Stuffed Green Pepper 

Ingredients 

  • Green pepper.....................3 
  • Tur Dhal.............................2cups 
  • Red Chili............................2 
  • Green Chili.........................1  
  • Asafoetida..........................1pinch 
  • Salt to Taste
Method 

Cut the the top and remove all the seeds. 
Put them in boiled water for five minutes. 
Soak the tur dhal for two hours. 
Remove the water and grind with chili, salt and chili.  
Stuff the ground mixture in all the peppers and steam them.

Wednesday, November 11, 2009

Kappa Puzhukku

Kappa Puzhukku

This kappa or tapioca is very favorite of Malayali people.This is available plenty in Unites States. Very easy to prepare.Kappa puzhukku and kanji is best combination. Brake the skin of the kappa and dice them into big pieces. It cooks very fast.

Ingredients

  • Kappa........................1
  • Turmeric Powder.........1/2 tsp
  • Grated Coconut..........1/2 cup
  • Green Chili..................3
  • Curry Leaves...............few
  • Coconut Oil..................2tsp
  • Salt To Taste
Method
  • Remove the skin and dice it into big pieces.
  • Boil them with desired water, salt and turmeric powder. 
  • Make a coarse paste of coconut and green chili. 
  • When it becomes cooked, add coconut and mash with a spoon. 
  • Add curry leaves and coconut oil over the curry and cover it.
  • You can make this puzhukku with kachil kizhangu,
  •  Kappa kizhangu and chakka ( Same way). 
  • ForThiruvathira some people make kachil puzhukku with kali. 
  • In our house, Kerala we used to prepare most of the days. 
  • Morning we would eat this puzhukku with podiari kanji.

Bok Choy Bhaji

Bok Choy Bhaji

  • Bok Choy....................2
  • Red Pepper................ 1
  • Scallion.......................2
  • Chili Flakes.................1tsp
  • Olive Oil......................2tsp
  • Salt to Taste

Bok Choy Curry with red pepper and chili flakes
Bok Choy Curry
Method

  • Wash the bok choy, scallion and red pepper nicely and slice them. 
  • Heat pan with oil add bok choy, scallion and red pepper, salt and chili flakes. 
  • Fry them till they become tender. 
  • Add the leaves and cover the pan. Cook 2 minutes more. 
  • Serve with rice chapathi. It is very tasty and good for health..

Tuesday, August 25, 2009

Kozhakattai (Ganesh Chaturthi), Ellu Kozhakattai and Ulundu Kozhakattai

Ganesh Chaturthi

We prepare Kozhakattai, Appam and Vadai on this day for Naivedyam. Kozhakattai is a sweet prepared with coconut, jaggery and rice dumpling prepared on special occasions and for Lord Ganesh on Chaturthi festival.

Ganesh Festival
Ganesh Puja
Kozakattai
  • Grated Coconut...........1cup
  • Powdered Jaggery.......1/2 cup
  • Cardamom Powder.....1 pinch
  • Rice Powder.................2cups
  • Salt .............................1/4 tsp
  • Coconut Oil...................2tsp

Method

  • Grate the coconut.Heat a pan with coconut and jaggery
  • Stir it till the jaggery incorporated with coconut. 
  • When you can able to make small balls remove from flame. 
  • Make small balls and keep.
  • Boil one and half cup water with a pinch of salt and 1tsp oil. 
  • Add the rice powder slowly with out lumps and make thick soft dough. 
  • Knead the dough well. Apply oil in your hands take a little dough and shape it like a cup and keep the sweet coconut balls in the centre and cover all the sides with the fingers. 
  • Steam all the kozhakattais. When they are cooked cool them and remove them to a bowl
.  
Ellu  Kozhakattai(sesame/Till seeds Kozhakattai)

  • Ellu or Sesame seeds....... 1cup
  • Powdered Jaggery...........1cup
  • Oil................................ 1tsp
  • Rice Powder..................1 cup
  • Salt ..............................1/4 tsp

Method

  • Dry roast the ellu/sesame seeds till they puffs up. 
  • Powder the jaggery and sesame seeds with a pinch of salt.
  • Boil the water with 1tsp oil add the rice flour and make a thick dough. 
  • Take a little rice dough, apply oil and shape like a cup and keep 
  • 1tsp ellu podi in the middle and seal all the sides. Steam them.

Ulundu Kozhakattai

Ingredients

  • Urad Dhal…………….. 1 cup
  • Green Chilies………….3
  • Grated Coconut………. half cup
  • Ginger………………. 1 piece
  • Curry Leaves…………. few
  • Mustard Seeds……… 1tsp
  • Rice Flour………… ..1 cup
  • Water………………..1/2 cup
  • Oil ………………… 1 tsp
  • Salt ………………….1 tsp
  • Asafoetida……………half tsp

Kozhakattai/Festival made with lentil and rice flour
Ulundhu Kozhakattai
Method

  • Soak the dhal for an hour and grind coarsely with chili and salt.
  • Steam this mixture for 10 minutes.
  • Heat a pan with oil add mustard seeds curry leaves,chopped ginger asafoetida and when mustard crackle add the steamed mixture and stir well.. 
  • Add coconut and make small balls and keep. 
  • Boil the water in a pan and add oil, salt and rice flour,maida
  • Stir well with out forming lumps. 
  • When it becomes thick dough,cover and keep.
  • Knead the dough with little oil till it becomes smooth. 
  • Make cups and place this dhal pournam and cover them. 
  • Steam all the kozhakattais for ten minutes.

Monday, August 24, 2009

Red Beans, Pepper Salad

Red Beans Pepper Salad

Ingredients
  • Cooked Red Beans.......... 1cup
  • Yellow Pepper...................1
  • Red Pepper.......................1
  • Onion................................1
  • Black Olive........................1/4 cup
  • Scallion..............................1
  • Salt and Pepper..................to Taste
  • Olive Oil...........................1tsp
  • Lemon Juice.....................1tbsp
Method
  • Chop the onion, red pepper, yellow pepper onion and scallion. 
  • Mix all including red beans, olives, salt and pepper.
  •  Mix all nicely add olive oil and lemon juice.

Thursday, August 20, 2009

Green Apple, Pumpkin Soup


Soup
Green Apple, Pumpkin Soup


Green Apple , Pumpkin Soup












Ingredients

  • Chopped Green Apple.................1cup
  • Chopped Onion............................1/2 cup
  • Chopped Pumpkin.........................1 cup
  • Chopped Celery.............................1/2 cup
  • Olive Oil........................................2tsp
  • Vegetable Stock.............................3cups
  • Coriander Leaves...........................few
  • Salt and Pepper to taste

Method

  • Combine every thing in a pan with oil . Saute them for 5 minutes. 
  • Add vegetable stock salt and pepper. 
  • Cook till the apple and pumpkin become soft. 
  • Puree them. Remove to a serving bowl sprinkle chopped coriander.
Making Vegetable stock

  • Vegetable stock is a good substitute for chicken stock.
  • To make 2 cups of vegetable stock use 2 onions, 2 ribs of celery, 1 carrot, small piece ginger (optional) 3 garlic pearls, 1/2 tsp pepper powder. chop all the vegetable add 4 cups of water.Let it boil .
  • Cook them in low flame for 1 hour.Strain the water and keep it in fridge. 
  • Whenever you need you can use it.

Saturday, August 15, 2009

Avial

Avial is made with many vegetables
Avial

Avial
Ingredients












  • Cut Beans.................1 packet
  • Carrot.......................2
  • Green Pepper...........1
  • Potato.......................2
  • Raw Banana.............1
  • Tamarind Juice.........1tsp
  • Coconut Oil..............2tsp
  • Turmeric Powder.......1/2tsp
  • Curry Leaves.............few
  • Salt to taste
To grind
  • Grated Coconut........1 cup
  • Green Chili...............6
  • CurryLleaves.............few
    Method
  • Wash and cut the vegetable 1" long. 
  • Heat a pan with 2cups of water and add vegetables, tamarind paste, turmeric powder and boil it.
  • Grind the coconut, chili and curry leaves coarsely with little water.
  • When the vegetables are cooked. add the coconut paste, salt and curry leaves.
  • If there is excess water , remove it. It should thick. 
  • Add the coconut oil and mix it. Eat with rice chapathi or poori. (Instead of tamarind paste you can also use yogurt).
  • Onam festival Avial curry must be there in the sadya ( feast).

Wednesday, August 12, 2009

Peerkankai Thogayal

Peerkan kai Thogayal(ridge gourd chutney) 

  • Peerkankai……………………….2
  • Urad Dhal………………………  2tsp
  • Red Chilli…………………………6
  • Asafoetida………………………  1/2 tsp
  • Tamarind…………………………1tsp
  • Mustard Seeds……………………1tsp
  • Oil……………………………….3tsp
  • Salt to Taste
Method
  • Peel the skin of the peerkankai and cut into pieces.
  • Heat pan and fry the red chili, urad dhal asafoetida
  • When the dhal becomes red remove and keep aside.
  • Fry the the peerkankai pieces little.  
  • Grind the dhal chilli tamarind with little water. 
  • Add the fried peerkankai ,salti and asafoetida and grind into coarse paste.
  • Heat a pan with little oil add mustard seeds. 
  • When it splutters add to the thogayal
  • It is very tasty and goes with rice, chapathi, idli and dosa
  • I love to eat with rice and fried vadaam/applam….

Friday, August 7, 2009

Sambar

Sambar with vegetables
Sambar
Sambar

Ingredients












  • Tur Dhal......................2cups
  • Okra (Vendakai).........5
  • Pumpkin.....................100gms
  • Green Pepper.............1
  • Drumstick..................1
  • Tamarind....................lemon size
  • Mustard Seeds......,,,,,1tsp
  • Salt to Taste
To fry
  • Red chili............6
  • Coriander seeds....3 tsp
  • Chana Dhal..........3 tsp
  • Asafoetida............small piece
  • Coconut...............2tsp
  • Turmeric Powder...1/2 tsp
  • Curry Leaves........few
  • Coriander Leaves....few
Method
  • Cook the dhal in pressure cooker.
  • Fry the chili, coriander seeds, chana dhal and Asafoetida with little oil and grind with coconut. 
  • Extract tamarind juice. Wash and cut the vegetables into pieces. 
  • Boil them in water and turmeric powder. 
  • When the vegetables are cooked add the tamarind water , curry leaves and salt. 
  • Let it boil for some time. Add the dhal and ground paste. 
  • Stir nicely. When it is boiled remove to a bowl. 
  • Heat a pan with oil add mustard seeds and when it splutters add to the sambar
  • Sprinkle the chopped coriander.
  • You can use powder asafoetida but the other solid LG perungayam smell very good.
  • Instead of grinding the masala you can use sambar powder. .

Friday, July 31, 2009

Pazha Nurukku/Nendra Pazham Nurukku (Ripe plantain Dessert)

Pazha nurukkuu/Nedra Pazham Nurukku (Ripe Plantain dessert)

Pazham puzhugiyathu in Malayalam I make this in USA, because you can get the ripe plantain plenty here but the taste is different here. I just keep in the pazhams in microwave after chopping both sides. It is very healthy breakfast and very filling too.The sweet dessert is very tasty and we prepare on Onam day.

Ingredients
  • Nendran pazham(Ripe Plantain)…….2
  • Powdered Jaggery…………………1cup
  • Ghee……………………………….1tsp
Method
  • Cut the banana into 2” pieces with the skin .
  • Heat a pan with little water add the jaggery powder and banana pieces.
  • Keep the flame in low. Cover the pan. 
  • Stir from time to time. The jaggery becomes thick and banana pieces are cooked and incorporated with jaggery well.
  • Remove and serve. Remove the skin and eat it
  • In Kerala we prepare this recipe very often and especially children love this pazham nurukku.
  • This is one of the dish for Onam Sadya.

Thursday, July 30, 2009

Athirasam (Sweet Athirasam)

Athirasam
 
Ingredients
  • Raw rice………………….2 cups
  • Jaggery...............................2 cup
  • Cardamom Powder………1/2 tsp
  • Dry Ginger Powder……….1 pinch
Method
  • Soak the rice for two hours. Remove the water and spread in a towel.
  • When it dries grind in a blender
  • Sieve it to get fine powder. 
  • The powder should be slightly wet.
  • Heat a pan with little water add the jaggery and make a syrup.
  • Filter this syrup to remove the stone.
  • Boil again till it forms one thread consistency Kambi padam(Put a drop jaggery in cold water then it should be like soft gel). 
  • Add this syrup, cardamom powder to the rice flour to a soft dough.
  • Heat a pan with oil to fry. 
  • Apply oil in plantain leaf of plastic, take small amount dough and spread like small discs. 
  • Deep fry them and keep them in paper towel.

Monday, July 27, 2009

Cucumber Raitha

Cucumber Raitha
 
This raitha is very soothing dish.


Ingredients
  • Cucumber..............1
  • Yogurt....................1cup
  • Mustard Seeds.......1/2 tsp
  • Red Chili.................1
  • Curry Leaves.............few
  • Salt to taste
Method
  • Peel the skin of the cucumber and grate it. 
  • Add yogurt and salt.Heat a pan with oil,mustard seeds, chili and curry leaves.
  • When the mustard splutters add to the raitha.
  • This dish goes with vegetable pulav.
  • Make dhuthi raitha with grated dhuthi
  • You can make okra raitha , karela  raitha, spinach raitha the same way.
  • But fry chopped spinach/chopped okra/ chopped bitter gourd and add to the yogurt.

Friday, July 3, 2009

Home remedy


Dry, lustreless hair


Good ole' grandma's warm coconut oil works best. Massage in about half hour before you shampoo.

You could also use a heavy duty conditioner like Boots' Honey Acacia (Rs 225, available at any store which houses imported products).

Amongst the Indian brands, you could use Ultra Doux with wheatgerm for dry hair, which will cost your approximately Rs 130.

Natural remedies!


For those who don't want to settle for anything less than 100 per cent natural, here are some home remedies you can concoct:


For that satiny feeling, apply virgin olive oil on your body, lips and nails; it's a great skin revitalizer.


Mix equal parts of boroglycerine (Rs 3 a vial, available at any chemist), rosewater and a few drops of lemon juice. Apply this at bedtime on your face, hands and feet for magical results.

Mix a teaspoon each of milk cream, honey and oats. Apply on your face for 10 minutes and scrub off. It not only moisturizes but exfoliates gently, leaving your skin radiant. Use this pack once a week.

Whip up this pre-bath body scrub, massage all over your body and then shower:

Grind three tablespoons of sesame seeds (til) with three to four teaspoons of rosewater and half a teaspoon of sandalwood paste.


You now have a fragrant, hydrating pre-bath body scrub.


unknown source

Thursday, June 25, 2009

Murukku(Kai Murukku)

Murukku
Murukku by hand
Making murukku is an art.In south Indian wedding we prepare plate sized murukkus and display them.This is main item in the wedding.
Murukku is made up of rice flour, butter and salt
Kai Murukku












  • Ponni Boiled Rice…………….2cups
  • Urad Dhal Powder…………….3tbsp
  • Melted Butter…………………3 tbsp
  • Cumin Seed …………………..2tsp
  • Hing………………………….1tsp
  • Salt to Taste.
Method
  • Soak the rice for 4 to 5 hours and grind finely in the wet grinder. 
  • Add salt butter, cumin seeds, hing and urad dhal powder.
  • Mix well and knead to a thick dough. 
  • First apply oil on your fingers. take little dough and roll them between your palm make spiral form. 
  • While twisting press the end with finger and make two or three rounds. 
  • By practicing it can be done easily. 
  • Heat coconut oil and drop the murukkus when it is hot. 
  • And fry them both sides. Remove from the oil and place in a paper towel.
  • Murukku with coffee /tea is good combination
  • Murukku can be prepared with raw rice flour.
  • Soak the raw rice for an hour and remove the water, spread on paper towel to dry. 
  • Grind this rice into fine powder. 
  • And sieve it Uraddhal powder
  • Dry roast the 1 cup dhal for 2 minutes to remove the raw smell, powder it in ablender. 
  • Sieve it into a fine powder

Monday, June 15, 2009

Pavakai Pitla( Karela Pitlai)

Pavakai Pitla or bitter gourd pitla ( Karela pitlai) 
Pavakkai Pitla


















  • Pavakai……………4
  • Tamarind………….lemon size
  • Red Chili………….6
  • Urad Dhal…………..3tbsp
  • Grated Coconut……½ cup
  • Turmeric Powder….¼ tsp
  • Cooked Tur Dhal….. 1cup
  • Mustard Seeds…..1tsp
  • Salt to taste


Method 

  • Wash and cut the pavakai into small pieces. 
  • Fry the chili, urad dhal with little oil and grind with coconut.
  • Take the tamarind juice adding water. 
  • Boil the pavakai with water. 
  • Add tamarind water, turmeric powder, and. Salt. 
  • When the pavakai is cooked add the coconut paste cooked dhal and let it boil.
  • Heat a pan with oil add mustard, curry leaves and urad dhal. 
  • When it becomes red, add to the pitla.

Beauty (Home remdies for Acne Scars)

Beauty



Looking for effective home remedies to treat acne scarring? Here are some things that you can concoct in the comfort of your own home to get rid of acne and acne scars:

1. Squeeze the juice out of fresh lemons or limes.

Apply the juice directly on your acne scars using a cotton ball. Let your skin soak up the lemon juice for a while before washing it off with water. Lemon juice improves the appearance of dark acne scars and blemishes by lightening them.

2. Mix sandalwood with a few drops of rosewater to make a paste.

The sandalwood and rosewater paste can be used as a facial mask and can be directly applied on the scarred area. Leave the paste on for more than an hour. Wear it overnight if you can. Wash off completely with water. This is an effective method of how to treat acne scar because of sandalwood's soothing and cooling effect on the skin.

3. Slice up a tomato and place it over your face.

Tomatoes are rich in vitamin A that hinders overproduction of sebum that causes acne. Vitamin A also has antioxidant qualities that refreshes and renews scarred and damaged skin.

4. Olive oil does not only improve the taste of food, but can also improve the appearance of acne scars.

Massage olive oil on the scarred skin. Olive oil has a moisturizing quality that softens the skin's texture and reduces visibility of acne scars.

5.
Honey is another natural moisturizer that can help in treating acne scars.

You can use honey as a mask or orally take a specially formulated honey acne scar treatment.

6. To treat acne scars, use this mixture as a face mask:

1 tablespoon of sour cream, 1 tablespoon of yogurt, 1 tablespoon of oatmeal, and a few drops of lemon juice. Pat the mixture onto acne scars, leave on for 10 minutes, and rinse off.

7. A popular way of how to treat acne scar is to use a face mask made out of tomatoes and cucumbers.

These two combined can greatly reduce the visibility of acne scars. Using a tomato and cucumber face mask also tightens the pores of the skin giving it a nice, even texture.

8. To get a quick relief from acne scars.

Rub some ice cubes in a pack on the affected area. This soothes the irritated skin and also shrinks the size of pores.

9. Fenugreek is an effective solution to how to treat acne scars.

You can make a paste out of fenugreek leaves and use it as a face mask. You can also boil Fenugreek seeds in water and use the solution on acne scars after it cools down.

10. lavender oil

Saturate a cotton ball with a few drops of acne-fighting essential oil such aslavender oil.. Apply it on acne scars at least two times a day.

11. Use cucumber juice or fresh cucumber paste as a face mask.

Cucumber soothes inflammation, refreshes the skin, and heals acne scars.

12. Egg whites are a cheap yet effective way of how to treat acne scar.

Dab some egg whites onto acne scars using a cotton ball and leave on overnight to prevent acne and treat acne scars.

unknown

Saturday, June 13, 2009

Vazhakai Podimas (Banana Podimas)


Ingredients

Vazhakai…………………….5
Grated Coconut……………..1/3 cup
Chopped Green Chili…………\2 tsp
Chopped Ginger …………….1 tsp
Salt to Taste
Mustard Seeds……………….1tsp
Urad Dhal……………………..2tsp
Curry Leaves…………………..few
Coconut Oil……………………2tsp

 
Method.
Cut the the both side of vazhakai and put them in boiled water.
When they change their color remove them.
Peel the skin and grate them..
Whip the coconut and chili and add this to the grated vazhakai. 
Heat a pan with coconut oil add mustard seeds , urad dhal and curry leaves. 
When the dhal turns its color add the vazakai podimas, coconut, ginger. 
Mix them well. Serve with sambar rice/ rasam rice.